Potato Soup VIII

Ingredients

• 3 potatoes, peeled and cubed
• 1 cup water
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 cube chicken bouillon
• 1/4 cup nonfat dry milk powder
• 2 tablespoons all-purpose flour
• 2 cups skim milk

Directions

In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.

In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.